Blueberry and Cream Cheese Pull-Away Bread

Votes: 1

How to Make - Blueberry Cream Cheese Pull-Away Bread

Time: 3 hours 30 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 182, total fat 5 G., saturated fats 2 G., proteins 5 G., carbohydrates 30 G., fiber 2 G., cholesterol 6 mg, sodium 299 mg, sugar 6 G.

This dessert pull-apart bread is made with classic white bread dough and layered with creamy cheese, blueberries, and almonds. A summer treat for all berry lovers! The dough layer, layered with fillings, is cut into squares, then stacked and baked in a loaf pan. No need to cut this bread: simply tear off a slice and enjoy. For a more sophisticated serving, sift powdered sugar over the finished loaf.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g frozen white bread dough, thawed
60 g of cream cheese, room temperature
0.5 tsp. grated lemon zest
A pinch of nutmeg
3 tbsp. granulated sugar
3 tbsp sliced almonds (almond petals)
1 cup blueberries
Powdered sugar, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

On a lightly floured surface, roll out and stretch the dough into a 12-inch square. Combine the cream cheese, lemon zest, and nutmeg in a bowl. Spread the mixture over the dough. Sprinkle with 2 tablespoons of sugar and flaked almonds, then add the blueberries, pressing gently. Cut into 16 small squares and make 4 stacks of 4 squares each.
Place each stack on its side in a greased 9x5-inch loaf pan. Carefully separate the layers of dough to fill the pan. Sprinkle with the remaining 1 tablespoon of sugar and sliced almonds.

Cover the pan with plastic wrap and place in a warm place until the dough doubles in size, for 1-2 hours.
Preheat oven to 350°F (175°C). Bake the bread until golden brown and set, 40-45 minutes (cover with foil if it's browning too quickly). Let it cool in the pan for 15 minutes, then loosen the edges of the bread from the pan with a knife. Transfer it to a plate and let it cool for 30 minutes. Dust with powdered sugar before serving.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Breakfast / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes

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